<p>Under supervision and accordance with established procedures and standards, performs a variety of tasks associated with Food # Nutrition services to patients, staff, cafeteria patrons. Usually assigned to a specific service area but is required to assist in various capacities due to workload and staffing variations. Handles food in accordance with department and regulatory agency standards and procedures. EDUCATION/EXPERIENCE: The level of knowledge ordinarily acquired through the completion of high school with basic cources/skills in reading, writing, and mathematics. Six months experience as a cook in an institutional setting required (e.g. hospital, school, restaurant, hotel, etc.). ServSafe Certification required within 3 months of hire. Working knowledge of commercial food service equipment. Able to demonstrate basic knowledge of culinary techniques including, but not limited too:# Knife Skills, Baking, Grilling, Frying and Sauteing. Working knowledge of Basic Measurements and Recipe Conversion.</p> <p>Under supervision and accordance with established procedures and standards, performs a variety of tasks associated with Food & Nutrition services to patients, staff, cafeteria patrons. Usually assigned to a specific service area but is required to assist in various capacities due to workload and staffing variations. Handles food in accordance with department and regulatory agency standards and procedures.</p> <p>EDUCATION/EXPERIENCE:</p> <ul> <li>The level of knowledge ordinarily acquired through the completion of high school with basic cources/skills in reading, writing, and mathematics. </li><li>Six months experience as a cook in an institutional setting required (e.g. hospital, school, restaurant, hotel, etc.). </li><li>ServSafe Certification required within 3 months of hire. </li><li>Working knowledge of commercial food service equipment. </li><li>Able to demonstrate basic knowledge of culinary techniques including, but not limited too: Knife Skills, Baking, Grilling, Frying and Sauteing. </li><li>Working knowledge of Basic Measurements and Recipe Conversion. </li></ul>